Vegetables, Southern Sides
Southern
Yield: 4-6
Author: Tammy Nichols
Fried Okra Deluxe - Master Cookbook Recipe # 693

Fried Okra Deluxe - Master Cookbook Recipe # 693

Take your fried okra to the next level with this "deluxe" version that incorporates the sweetness of Vidalia onions and the tangy crunch of green tomatoes. This recipe uses a traditional layering technique and a hot skillet to create a perfectly seasoned, golden-brown crust that stays crispy and delicious.

This is recipe #693 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 20 minTotal time: 40 min
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Ingredients

  • 1 lb. Fresh okra
  • 1 small Vidalia onion, cut into 1/2” to 3/4” chunks
  • 1 large Green tomato, cut into chunks
  • 1 side of bell pepper, cut into chunks
  • 1/8 cup Whole buttermilk
  • 1 1/2 cups Self-rising flour
  • Salt & black pepper to taste
  • Shortening for frying (about 1” deep in the skillet)

Instructions

  1. Prep the Veggies: Wash the okra, snip off the bases and tips, and slice into 1/4-inch pieces. Place the sliced okra in a medium bowl with your onion, green tomato, and bell pepper chunks.
  2. The Buttermilk Toss: Pour the buttermilk over the vegetables and toss well until everything is lightly coated.
  3. Layer the Batter: In a separate bowl, sift 1/2 cup of flour into the bottom. Add half of your vegetables and season well with salt and pepper. Repeat the layers with the remaining flour and veggies until everything is battered and seasoned.
  4. Heat the Oil: Melt shortening in a skillet or wok until it is about 1 inch deep. Test the heat by dropping in one piece of breaded okra; if it floats and sizzles immediately, you’re ready!
  5. Fry with Patience: Carefully add the veggies to the hot oil. Do not rush. Let them sit until they are a deep golden brown before turning.
  6. Flip & Finish: Flip a maximum of three times. You may need to add a little more shortening after the first turn. Use high heat for gas or medium-high for electric stoves.
  7. Drain & Serve: Use a large slotted spoon to remove the vegetables and place them on a paper towel-lined platter to drain.

Notes

Tammy’s Tips

The secret to the best fried okra is patience; let it sit in that hot grease until it’s truly golden before you even think about turning it. Using self-rising flour gives you a much lighter, crispier coating than plain flour, and that little bit of buttermilk helps everything stick just right. Make sure your oil stays hot throughout the process so your veggies don't get greasy,they should be light, crunchy, and full of flavor!

Nutrition Facts

Calories

464

Fat

14 g

Sat. Fat

5 g

Carbs

85 g

Fiber

4 g

Net carbs

81 g

Sugar

62 g

Protein

6 g

Sodium

315 mg

Cholesterol

13 mg